海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系的消化性质
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摘要
探讨海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系(AG-HACS-CLA)的消化性质。采用水解度曲线法测定AG-HACS-CLA的体外消化特性,并利用X-射线衍射仪、傅里叶红外光谱分析仪对其结晶结构进行分析,探讨其消化特性和结晶结构的内在联系。结果表明,糊化前后的AG-HACS-CLA分别为低血糖指数食品和中血糖指数食品,其预测血糖指数(p GI)分别为47.06和58.27。AG-HACS-CLA的体外消化特性受其结晶类型和结晶度影响,其抗消化淀粉含量与微晶相有关。AG-HACS-CLA中,淀粉与共轭亚油酸络合后,形成有序度较高的V型结晶,使AG-HACS-CLA中微晶相比不添加共轭亚油酸的样品提高了3.5%。与具有B型结晶结构的天然高直链玉米淀粉相比,AG-HACS-CLA结构稳定,具有良好的抗消化性。海藻酸钠阻碍样品中分子间氢键的形成,导致AG-HACS-CLA的微晶相比不添加海藻酸钠的样品减少了7.1%,抗消化淀粉含量降低了20%左右。
Digestion properties were investigated for sodium alginate-high amylose corn starch–conjugated linoleic acid ternary complex(AG-HACS-CLA). The in vitro digestion properties of AG-HACS-CLA were measured by the hydrolysis curve method, the crystal structure of AG-HACS-CLA was determined by X-ray diffractometer and Fourier-transform infrared spectrometer analyses, and the relationship between the digestion properties and crystal structure of the complex were explored. The results showed that before gelatinization and pasting, AG-HACS-CLA was a low glycemic index food with a predicted glycemic index(p GI) of 47.06, while the gelatinized and pasted AG-HACS-CLA was a medium glycemic index food with a p GI of 58.27. The in vitro digestion properties of AG-HACS-CLA were influenced by the type of crystal and degree of crystallization, and the resistant starch content of AG-HACS-CLA was related to the microcrystal phase. A V-type crystal with a high degree of order was formed after the complexation of starch with CLA, so that the proportion of the microcrystal phase in AG-HACS-CLA increased by 3.5%, compared to the sample without addition of CLA. Compared to the natural HACS, with a B-type crystal structure, AG-HACS-CLA exhibited better structural stability and greater resistance to digestion. AG prevented the formation of intermolecular hydrogen bonds in AG-HACS-CLA. The proportion of AG-HACS-CLA in the microcrystal phase was decreased by 7.1% and the content of resistant starch in AG-HACS-CLA was decreased by 20% compared to that of the sample without addition of AG.
Digestion properties were investigated for sodium alginate-high amylose corn starch–conjugated linoleic acid ternary complex(AG-HACS-CLA). The in vitro digestion properties of AG-HACS-CLA were measured by the hydrolysis curve method, the crystal structure of AG-HACS-CLA was determined by X-ray diffractometer and Fourier-transform infrared spectrometer analyses, and the relationship between the digestion properties and crystal structure of the complex were explored. The results showed that before gelatinization and pasting, AG-HACS-CLA was a low glycemic index food with a predicted glycemic index(p GI) of 47.06, while the gelatinized and pasted AG-HACS-CLA was a medium glycemic index food with a p GI of 58.27. The in vitro digestion properties of AG-HACS-CLA were influenced by the type of crystal and degree of crystallization, and the resistant starch content of AG-HACS-CLA was related to the microcrystal phase. A V-type crystal with a high degree of order was formed after the complexation of starch with CLA, so that the proportion of the microcrystal phase in AG-HACS-CLA increased by 3.5%, compared to the sample without addition of CLA. Compared to the natural HACS, with a B-type crystal structure, AG-HACS-CLA exhibited better structural stability and greater resistance to digestion. AG prevented the formation of intermolecular hydrogen bonds in AG-HACS-CLA. The proportion of AG-HACS-CLA in the microcrystal phase was decreased by 7.1% and the content of resistant starch in AG-HACS-CLA was decreased by 20% compared to that of the sample without addition of AG.
引文
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[17]Pawlak A,Mucha M.Thermogravimetric and FT-IR studies of chitosan blends[J].Thermochimica Acta,2003,396(1):153-166
[18]唐敏敏.黄原胶对大米淀粉回生性质的影响及其机理初探[D].无锡:江南大学,2013
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[20]Stefan I,Frieder W,Lichtenthaler.The hydrophobic topographies of amylose and its blue iodine complex[J].Starch,2000,52(1):1-8
[2]Chang F D,He X W,Huang Q.The physicochemical properties of swelled maize starch granules complexed with lauric acid[J].Food Hydrocolloids,2013,32:365-372
[3]沙晨希.高直链玉米淀粉配合体的构建及其慢消化性研究[D].无锡:江南大学,2013SHA Chen-xi.Preparation and slow digestibility of high amylose corn starch inclusion complex[D].Wuxi:Jiang Nan University,2013
[4]Lalush I,Bar H,Zakaria I,et al.Utilization of amylyse-lipid complexes as molecular nanoeapsules for conjugated linoleic acid[J].Biomacromolecules,2005,6(1):121-130
[5]Seneviratne H D.Action ofα-amylases on amylose-lipid complex superstructures[J].Journal of Cereal Science,1991,13(2):129-143
[6]陈玲,黄嫣然,李晓玺.淀粉基口服结肠靶向给药控释载体[J].材料导报,2007,21(2):116-118CHEN Ling,HUANG Yan-ran,LI Xiao-xi.Starch-based carrier for the oral colon-specific drug delivery system[J].Materials Review,2007,21(2):116-118
[7]江宇良,刘庆林.海藻酸钠/淀粉复合微球的制备及用于盐酸小檗碱的控制释放研究[J].时珍国医国药,2010,21(1):25-26JIANG Yu-liang,LIU Qing-lin.Preparation of a lginatestarch b lend microspheres for controlled release of berberine hydrochloride[J].Lishizhen Medicine and Materia Medica Research,2010,21(1):25-26
[8]Grazielle A S,Doris A C,Beatriz S F C,et al.Blends of cross-linked high amylose starch/pectin loaded with diclofenac[J].Carbohydrate Polymers,2013,91:135-142
[9]Fernanda M C.Doris AC,Beatriz SFC,et al.Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate[J].Pharmaceutics,2012,423:281-288
[10]Yang Y,Gu Z B,Xu H,et al.Interaction between amylose andβ-cyclodextrin investigated by complexing with conjugated linoleic acid[J].Journal of Agricultural and Food Chemistry,2010,58:5620-5624
[11]赵阳,陈海华,黄娟,等.海藻酸钠-高直链玉米淀粉-共轭亚油酸三元体系的制备[J].青岛农业大学学报(自然科学版),2015,32(3):205-210ZHAO Yang,CHEN Hai-Hua,HUANG Juan,et al.Preparing of sodium alginate-high amylose corn starchconjugated linoleic acid complex[J].Journal of Qingdao Agricultural University(Natural Science),2015,32(3):205-210
[12]Miao M,Jiang B,Jin Z Y,et al.Impact of mild acid hydrolysis on structure and digestion properties of waxy maize starch[J].Food Chemistry,2011,126:506-513
[13]Mutungi C,Onyango C,Rost F,et al.Structural and physicochemical properties and in vitro digestibility of recrystallized linearα-D-(1→4)glucans derived from mild-acid modified cassava starch[J].Food Research International,2010,43(4):1144-1154
[14]谢碧霞,谢涛.橡实淀粉多晶体系结晶度测定[J].食品科学,2004,25(1):56-58XIE Bi-xia,XIE Tao.Drtermination on crystallinity of acorn strarch in multi-crystal system[J].Food Science,2004,25(1):56-58
[15]赵阳,王雨生,陈海华,等.海藻酸钠对小麦淀粉性质及馒头品质的影响[J].中国粮油学报,2015,30(1):44-50ZHAO Yang,WANG Yu-sheng,CHEN Hai-hua,et al.Effect of sodium alginate on the properties of wheat starch and qualities of steaming bread[J].Ernal of The Chinese Cereals and Oils Assosiation,2015,30(1):44-50
[16]Siddhesh N P,Kevin J E.Alginate derivatization:a review of chemistry properties and applications[J].Journal of Biomaterials,2012,33:3279-3305
[17]Pawlak A,Mucha M.Thermogravimetric and FT-IR studies of chitosan blends[J].Thermochimica Acta,2003,396(1):153-166
[18]唐敏敏.黄原胶对大米淀粉回生性质的影响及其机理初探[D].无锡:江南大学,2013
[19]Putseys J A,Lamberts L,Delcour J A.Amylose-inclusion complexes:formation,identity and physico-chemical properties[J].Journal of Cereal Science,2010,51(3):238-247
[20]Stefan I,Frieder W,Lichtenthaler.The hydrophobic topographies of amylose and its blue iodine complex[J].Starch,2000,52(1):1-8